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Application of Modified Atmosphere Packaging on Quality of Selected Vegetables / / by Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios Ntionias
| Application of Modified Atmosphere Packaging on Quality of Selected Vegetables / / by Achilleas Bouletis, Ioannis Arvanitoyannis, Dimitrios Ntionias |
| Autore | Bouletis Achilleas |
| Edizione | [1st ed. 2014.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2014 |
| Descrizione fisica | 1 online resource (99 p.) |
| Disciplina | 664.09 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 3-319-10232-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Chemical and microbiological parameters affecting shelf life -- 2. Modified atmosphere packaging (MAP) -- 3. Temperature -- 4. Gas Composition -- 5. Nature of the Product -- 6. Packaging Film -- 7. MAP Application on Vegetables. |
| Record Nr. | UNINA-9910298643403321 |
Bouletis Achilleas
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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HACCP and ISO 22000 : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis
| HACCP and ISO 22000 : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (561 p.) |
| Disciplina | 363.19/262 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Institute of Food Science and Technology Series |
| Soggetto topico |
Food of animal origin - Contamination
Hazard Analysis and Critical Control Point (Food safety system) |
| ISBN |
9786612379734
9781282379732 1282379739 9781444320923 1444320920 9781444320930 1444320939 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HACCP and ISO 22000 Application to Foods of Animal Origin; Contributors; Preface; Abbreviations; Part I Introduction; 1 HACCP and ISO 22000 - A Comparison of the Two Systems; 2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin; Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin; 3 Dairy Foods; 4 Meat and Meat Products; 5 Poultry; 6 Eggs; 7 Seafood; 8 Catering; 9 Conclusions and Future Directions; Index |
| Record Nr. | UNINA-9911019893903321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910462429203321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910790356103321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
0-429-13543-2
1-4398-0045-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910799906803321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis
| Modified atmosphere and active packaging technologies / / edited by Ioannis S. Arvanitoyannis |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL, : Taylor & Francis, 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ArvanitoyannisIoannis |
| Collana | Contemporary food engineering |
| Soggetto topico |
Food - Packaging
Protective atmospheres |
| ISBN |
9781040067970
1040067972 9780429135439 0429135432 9781439800454 1439800456 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Chapter 1 - Principles of MAP and Definitions of MAP, CA, and AP; Chapter 2 - Materials (Films), Gases, and Machinery (Techniques) for MAP; Chapter 3 - Safety and Quality Control of Modified Atmosphere Packaging Products; Chapter 4 - Fish and Seafood; Chapter 5 - Fresh and Processed Meat and Meat Products; Chapter 6 - Poultry; Chapter 7 - Milk and Dairy Products; Chapter 8 - Cereals; Chapter 9 - Minimally Processed Vegetables; Chapter 10 - Fruits; Chapter 11 - Bakery Products; Chapter 12 - Ready-to-Eat Foods
Chapter 13 - Miscellaneous Foods (Coffee, Tea, Beer, Snacks)Chapter 14 - Active and Intelligent Packaging; Chapter 15 - Adaptations of Food Packaging Trends via Nanotechnology; Chapter 16 - Bioactive Packaging Technologies with Chitosan as a Natural Preservative Agent for Extended Shelf-Life Food Products; Chapter 17 - Sensory Analysis and Consumer Search of MAP Acceptability; Chapter 18 - EU, U.S., and Canadian Legislation Related to Packaging Coming in Contact with Foods; Chapter 19 - Conclusions and New Trends; Back Cover |
| Record Nr. | UNINA-9910971362903321 |
| Boca Raton, FL, : Taylor & Francis, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||